Blueberry White Chocolate Scones
Serves 8
15 mins prep
30 mins cook
45 mins total
Blueberries and white chocolate chips flavor these tender cream scones with blueberry cream glaze.
Blueberry white chocolate scones
Blueberry cream glaze
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Make the scones
Preheat the oven to 375°F.
Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
Add the butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the dried blueberries and white chocolate. Toss to coat these mix-ins.
In a separate bowl, whisk to combine the egg, vanilla and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
Dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
Place on parchment-lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired.
Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.
Make the glaze
Combine the warmed cream and thawed previously frozen blueberries*. Mash together thoroughly with a fork or small whisk to release the juices and flavor from the blueberries. Strain the mixture through a fine mesh sieve and discard the blueberry pulp.
To the strained blueberry cream, add the melted butter and vanilla. Whisk together. Add the powdered sugar and whisk vigorously until there are no lumps.
Spoon the glaze over scones. Serve the same day.
